Warning: Use of undefined constant picon_action - assumed 'picon_action' (this will throw an Error in a future version of PHP) in /home/dawnlaw0/public_html/wp/wp-content/plugins/personal-favicon/personal-favicon.php on line 116 Beef and Baby Spuds with Tomato-Olive Ragout | The Away Mission
1 pound baby Yukon gold or new potatoes, halved and/or quartered
44 ounces beef steaks, 1/2 inch thick (flat iron, strip, sirloin, or ribeye)
Ground black pepper
4teaspoons olive oil
8ounces cherry tomatoes
3cloves garlic, sliced
3/4cup pitted green olives, coarsely chopped
1teaspoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
Cook potatoes, covered with vented plastic wrap, in a microwave-safe bowl for 5 minutes, stirring once.
Meanwhile, season steaks with salt and pepper. Heat a 12-inch skillet over medium-high heat; add 1 teaspoon of the oil. Add steaks; cook 3 to 4 minutes per side. Transfer to a platter; cover to keep warm. For sauce, in the same skillet cook tomatoes and garlic in 1 teaspoon of the oil until softened. Stir in olives and oregano; cook for 3 minutes more.
In a separate nonstick skillet cook potatoes in 2 teaspoons hot oil over medium-high heat for 4 minutes. Season to taste with salt and pepper. Serve steaks and potatoes with sauce.